TITLE

FROM THE TEST KITCHEN

PUB. DATE
December 2004
SOURCE
Australian Women's Weekly;Dec2004, Vol. 74 Issue 12, Special Section p47
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Presents cooking tips and kitchen preparations. Methods for carving turkey and ham; Tips on cooking bacon and eggs in the microwave oven; Procedure for preparing a butterflied turkey on the barbecue.
ACCESSION #
16380821

 

Related Articles

  • CHAPTER 6: Cooking Basics. Boyd, J. Lucy // Complete Guide to Healthy Cooking & Nutrition: For College Stude;2009, p126 

    The article offers information on the fundamentals of cooking that include cooking terms such as baking, boiling and grilling, basic appliance use and cooking primer. It notes the importance of purchasing a timer when a student is prone to forget to check the oven while baking. It mentions the...

  • EFFECTS OF COOKING METHODS ON THE PROXIMATE COMPOSITION OF BLACK SEA ANCHOVY (Engraulis encrasicolus, Linnaeus 1758). Kocatepe, Demet; Turan, Hülya; Taskaya, Gökay; Kaya, Yalçin; Erden, Rabiya; Erdoğdu, Fulya // GIDA / The Journal of FOOD;2011, Vol. 36 Issue 2, p71 

    The effects of different cooking methods (grilling, baking, frying, microwave cooking) on proximate composition of anchovy (Engraulis encrasicolus Linnaeus 1758) were determined. Mean moisture, fat, protein, ash, carbohydrate contents and calorie value of raw fish were 62.85%, 10.64%, 22.71%,...

  • "For me, Christmas is the smell of microwaved chicken". Baker, Jordan // Australian Women's Weekly;Dec2011, Vol. 81 Issue 12, p54 

    The article presents the author's insights on a lesson he learned from microwaved chicken in Christmas. The author says that his family used to celebrate Christmas with microwaved chicken, until one year when his father suggested a barbecue. He states his father had set his own foot to fire when...

  • FOUR TECHNIQUES EVERY MAN SHOULD KNOW. Bistrong, Brian; Waltuck, David; Mcclain, Shawn; Palmer, Charlie // Esquire;Mar2007, Vol. 147 Issue 3, p184 

    The article presents four essential cooking techniques. Advice is presented on: how to grip a chef's knife, a slicer, and a paring knife and what they should be used for, how to sauté vegetables, including firm vegetables, leafy greens and the difference between sweating an sautéing, and...

  • Grill Power.  // Foodservice & Hospitality;Mar2005, Vol. 38 Issue 1, p28 

    Provides tips on proper grilling. Importance of using high-temperature resistant kitchen equipment; Need to use separate grill to cook seafood; Essentiality of trimming excess fat on meats.

  • Citrus and crab. Di Vecchio, Jerry Anne // Sunset;Nov99, Vol. 203 Issue 5, p149 

    Presents articles pertaining to cooking and cooking equipment. Includes recipes for Naga's crab cakes, polenta gratin and barley-mushroom soup; Use of the Raytek MiniTemp MT2 and MT4 infrared sensor thermometers; Carving a Thanksgiving turkey. INSETS: Take aim and shoot.;How to carve the...

  • THE HUNTER'S JOB: CARVING. Nickens, T. Edward // Field & Stream;Nov2010, Vol. 115 Issue 7, p78 

    The article offers information on carving a Thanksgiving turkey.

  • How to carve up a turkey. Wallace, Mike // Men's Health;Nov96, Vol. 11 Issue 9, p164 

    Presents tips on how to carve a turkey. Familiarizing one's self with the turkey; Positioning the turkey favorably; Making horizontal cuts into the turkey.

  • BBQ Style Guide.  // Bon Appetit;Jul2006, Vol. 51 Issue 7, p34 

    The article features three preferred methods for barbecue cooking. One is through the use of charcoal briquette, which is claimed to give meat an unmatched flavor. Another points to the adoption of the expensive but gorgeous propane-fueled machine. In addition, a trendsetting griller would go...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics